These sourdough cinnamon rolls are made from scratch with any active sourdough starter. The tangy sourdough flavor contrasts perfectly with the gooey cinnamon filling and sweet frosting. This recipe has been passed down for generations in my husband's family. We hope your family loves these fluffy cinnamon rolls as much as we do!
Ingredients
- 4 cups all-purpose flour , divided
- 1 cup fed sourdough starter
- 0.75 cups lukewarm milk
- 0.75 cups white sugar
- 1 teaspoon instant yeast
- 0.5 cups unsalted butter , melted and cooled
- 1 large egg , at room temperature
- 0.5 teaspoons salt
Instructions
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1
Gather all ingredients.
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2
To make the rolls: Combine 1 cup flour, starter, milk, white sugar, and yeast in the bowl of a stand mixer fitted with the dough hook. Let stand until spongy and bubbling, about 5 minutes.
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3
Add 1/2 cup butter, egg, and salt; stir to combine. Beat in remaining 3 cups flour, 1 cup at at time, until a soft, slightly sticky dough forms.
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4
Transfer dough to a floured work surface; knead until dough comes together, 3 to 5 minutes.
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5
Place in a greased bowl. Cover with plastic wrap; let rise until doubled in volume, about 1 hour.
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6
Punch down dough and turn onto the floured surface. Roll into a square 1/4- to 1/3-inch thick.
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7
Spread 1/2 cup butter on top; sprinkle brown sugar and cinnamon on top. Tightly roll up dough; pinch seam together.
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8
Trim edges and cut log into 8 equal pieces using a sharp knife. Grease a 9x13-inch baking pan.
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9
Place rolls in the prepared pan. Cover with plastic wrap; let rise until not quite doubled in volume, about 45 minutes. Preheat the oven to 375 degrees F (190 degrees C).
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10
Bake in the preheated oven until golden brown, about 35 minutes. Cool for 20 minutes before frosting.
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11
To make the frosting: Mix confectioners' sugar, cream cheese, 1/4 cup butter, and vanilla extract until frosting smooth and fluffy.
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12
Top cooled rolls with frosting.
Nutrition Facts
Per serving
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